Fondue
The real deal - authentic and truly Swiss - it comes from a Swiss family friend. Winey and cheesy - don't add other dishes to this meal, it is the meal.
2 cups wine, white - * see note 1 pound Gruyere cheese - shredded 2 tablespoons kirsch 2 tablespoons cornstarch 1 clove garlic - sliced 1 pound Emmenthaler cheese
Measure all ingredients before-hand.
In a separate cup, blend kirsch and cornstarch.
Stir constantly so cheese doesn’t stick to the bottom and burn.
Put wine in a pot with garlic and bring to a simmer until it smells good -
Do not boil.
Add cheese a little bit at a time stirring well, in a figure 8 pattern.
When cheese is all melted well, add kirsch and cornstarch mixture
Keep on heat until everything comes together. In the words of Nicole…
“you’ll know when it’s time.”